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Pumpkin and tempeh bobotie

Pumpkin and tempeh bobotie
3.7 10 ratings
Prep. 20 min
Total 1 h 5 min
6 portions
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Ingredients

  • white bread (approx. 1 slice), crusts removed and torn into pieces
    30 g
  • buttermilk
    320 g
  • garlic clove
    1
  • piece fresh ginger peeled
    1 cm
  • brown onion cut into quarters
    50 g
  • olive oil
    1 tbsp
  • ground coriander
    1 tsp
  • ground cumin
    ½ tsp
  • ground turmeric
    ¼ tsp
  • ground cinnamon
    ½ tsp
  • curry powder
    3 tsp
  • tempeh cut into pieces (2-3 cm)
    200 g
  • dried apricots
    40 g
  • red apple peeled, cored and cut into quarters
    1
  • pumpkin cut into pieces (2-3 cm)
    500 g
  • lemon juice
    30 g
  • fruit chutney
    30 g
  • sultanas
    50 g
  • sea salt to taste
    1 tsp
  • ground black pepper to taste
    2 pinches
  • eggs
    2
  • dried bay leaves
    4

Difficulty

easy

Nutrition per 1 portion

Sodium 812.8 mg
Protein 14.9 g
Calories 1507.8 kJ / 359 kcal
Fat 18.8 g
Fibre 5.8 g
Saturated Fat 3.5 g
Carbohydrates 29.9 g

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